Ingredients
Units
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For the chicken marinade
- 3 chicken thighs, boneless, skin on
- Salt and pepper
- 2 tbsp coconut aminos
- 2 tsp rice vinegar
- 2 tsp avocado oil
For the rice
- 1 cup jasmine rice
- 1 1/4 cup chicken broth
- 1 clove garlic, minced
- 1 thumb ginger, peeled and minced fine
- Salt and pepper
- 1 tbsp green onion
Instructions
- Pat the chicken dry and season with salt and pepper in a bag or a shallow bowl. Top with coconut aminos, rice vinegar, and avocado oil. Transfer to the fridge for at least 20 minutes. You can also prep this a day ahead of time.
- Add the rice to the rice cooker (or a fine mesh strainer) and rinse until the water runs clean. Pour the chicken broth over the rice in the rice cooker. Add the garlic, ginger, and salt and pepper.
- Top the rice with the chicken thighs and marinade, making sure that the chicken is not overlapping. Top with green onion.
- Place the lid on the rice cooker and set to cook (varies per rice cooker, but it should be around 20 minutes).
- Once cooked, remove the lid and check the chicken for an internal temperature of 165 F. Fluff the rice and serve the chicken and rice together with a vegetable of your choice.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Adapted from traditional Hainanese chicken.
- Prep Time: 5 minutes
- Cook Time: 20
- Category: Main Dishes
- Method: Rice Cooker
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Fat: 9.6g
- Carbohydrates: 22.1g
- Fiber: .1g
- Protein: 31.5g
Keywords: rice cooker chicken